Turkey · Black Sea
Karadeniz Mısır Ekmeği
Also known as Misir ekmegi, Corn bread black sea
A cornmeal bread from Turkey's eastern Black Sea coast, where maize outgrew wheat on steep terrain, baked in a wide shallow pan until the base crisps.
Method
Wood-Fired Skillet
Hydration
65%
water to flour
Glycemic index
71
High GI
Energy
245 kcal
per 100 g
Sensory profile
- sourness
- 1
- sweetness
- 2
- crispiness
- 4
- chewiness
- 2
- aroma
- 5
- moistness
- 6
Scale 0–10
Nutrition
per 100 g| Energy | 245 kcal |
|---|---|
| Protein | 5.8 g |
| Carbohydrates | 45 g |
| of which sugars | 1.5 g |
| Fat | 3.5 g |
| Fiber | 3.6 g |
| Sodium | 390 mg |
Typical values; recipes vary.
Texture
- Crumbly golden crumb
- Thin crisp base
Typical ingredients
- Corn / Masa
- Water
- Milk
- Salt
Similar breads
Closest sensory profiles in the Atlas.